Ingredients
- 1/2 cup Cento Sauteed Onions
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Mozzarella Cheese, shredded
- 4oz Goat Cheese, crumbled
- 1/2 cup Arugula
- Cento Italian Balsamic Glaze, for drizzling
- 1/2 cup Pecans, crushed
Directions
Preheat oven to 400°F. Prepare pizza dough according to Chef Centoâ's Pizza Dough recipe. On a lightly floured surface, roll out pizza dough to desired thickness and shape. Brush the rolled-out dough with a little olive oil then spread goat cheese, onions, and mozzarella evenly across the base. Place figs and pecans on top and drizzle generously with balsamic glaze. Bake in preheated oven for 12-15 minutes, or until crust is golden and cheese is melted and bubbly. Once baked, remove from oven and top with arugula. Serves 2-4.
